This classic dish of seared steak and caramelized onions “doesn’t get any
simpler,” said Walter Staib, chef-proprietor of Philadelphia’s historic City Tavern restaurant, in Black Forest Cuisine: The Classic Blending of European Flavors (Running Press). Purists will want to feast just on the steak, cooked to medium-rare, while others may prefer a side dish of potato salad. Be sure to use a heavy-bottomed sauté pan to ensure that the steak “obtains the beautifully dark exterior for which it is celebrated.”
Recipes of the week
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Schwäbischer Rostbraten
(New York Strip Steak With Caramelized Onions)
1/4 lb (1 stick) unsalted butter
6 large yellow onions, peeled and sliced
Salt
Freshly ground black pepper
6 New York strip steaks (about 14 oz each), with at least 1 inch of fat intact
Vegetable oil
6 scallions (green parts only), finely sliced on diagonal, for garnish
Melt butter in a large sauté pan over medium heat, toss in onions, and season with salt and pepper. Sauté until softened, reduce heat to medium low, and continue to cook slowly, stirring frequently, until onions are lightly browned and caramelized, about 5 minutes.
Meanwhile, pound steaks to 1/4-inch thick, make 3 equidistant slits in fatty edge of each steak, and season with salt and pepper. (These slits prevent the steaks from shrinking.) Heat a large cast-iron skillet or heavy-bottomed sauté pan over high heat and pour in a thin coating of oil, heating until very hot. (The oil will begin to shimmer slightly.) Place steaks in the pan and
sear on each side for about 2 minutes, or until cooked to medium rare.
To serve, arrange steaks on a serving platter, smother with caramelized onions, and sprinkle with scallions. Serves 6.
Kartoffelsalat (Potato Salad)
12 medium Yukon Gold potatoes
1 large yellow onion, peeled and finely chopped
1/4 cup red wine vinegar
1/4 cup vegetable oil
1-1/2 to 2 cups beef bouillon
Salt
Freshly ground white pepper
Chopped fresh chives, for garnish
Place potatoes in large saucepan and pour in enough salted water to cover.
Bring to boil over high heat. Cook potatoes for 20 to 25 minutes, until just tender. Drain potatoes in colander and, when cool enough to handle, peel and cut into 1/4-inchthick slices.
Combine potatoes and onion in medium bowl and add vinegar and oil, tossing gently to coat. Pour in bouillon a little at a time, mixing gently until it is absorbed. (Salad should be moist, but not drenched.) Season with salt and pepper, serve garnished with chives. Serves 6.
